集聚纺CJ 11.7 tex ST米通纱整经断头分析
2023-12-01 10:55:26   来源：   评论：0 点击：

  关键词：整经；断头；空捻捻接；筒纱成形；捻接失败率
中图分类号：TS105.21            文献标志码：B            文章编号：1001-9634(2023)S1-0055-03
 
收稿日期：2022-10-26
作者简介：李世平（1990—），女，河南舞钢人，助理工程师，主要从事纺纱工艺技术与管理等方面的工作。  
Abstract:In order to improve the warping quality of CJ 11.7 tex ST mitong yarn and reduce the broken ends of cheese，the process is introduced，and the times and reasons of broken ends are explained by the labeling spindle and backwinding cheese.The causes and countermeasures of broken ends in warping are analyzed from five cases.Namely，the waste yarn and the small braided yarn are attached to the inner layer of the cheese，the yarn on the surface of the cheese  is messed up，the yarn the outer layer of the cheese is confused and messed up，the cheese is double strands，the waste yarns is attached to the cheese or the yarn is confused and messed up. The equipment inspection and related management are emphasized.It is pointed out that the worker should adhere to the “three inspection method”，do“one observation，three catch，four inspection and one observation”，find out the poor forming yarn and bad splicing in time，find the cause and deal with it as soon as possible.Equipment maintenance personnel should do a good job of maintenance，management and repair，ensure that the electronic yarn cleaner works well，focus on checking the cheese with poor forming and single spindle with high broken ends，do a good job of machine repair and parts replacement，reduce the bad spindle of single spindle，to improve product quality.
Key Words:warping；broken ends；air splicing；cheese forming；failure rate of splicing
 
参考文献：
[1] 周海敏.自络筒纱夹带回丝问题与预防[J].纺织器材,2021,48(1)：43-44.